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2016-08-11
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It's been more than a year since I last signed up for a Restaurant Week's "tasting event". After my previous RW experience at Azure and La Table de Patrick, I wasn't particularly sure if I wanted another shot at it but being a forgiving person, I decided to pick one restaurant to try this year - Whisk.This visit to Whisk was my first since the departure of Chef Bjoern Alexander Panek who left for Twenty Six by Liberty (and by the way, he just left Twenty Six by Liberty too starting 1st August) a
This visit to Whisk was my first since the departure of Chef Bjoern Alexander Panek who left for Twenty Six by Liberty (and by the way, he just left Twenty Six by Liberty too starting 1st August) and they have changed their chef de cuisine a couple of times since then. Following Chef Bjoern Alexander Panek's departure in 2015, Whisk has transformed from a fine dining restaurant to one that focuses more on casual dining and their social dining concept. The modern European influence is still there but the interpretation is far less playful from what it used to be. My first impression was a good one starting with a nice basket of freshly made bread. Starting things off for us was the first of two starters, hamachi carpaccio, with yuzu, green apple and shiso soy. Judging from its presentation, it was obvious to me that the team here didn't care much about the art of plating. This looked like a dish coming from a "hole-in-the-wall" restaurant.
Well, to be fair, there's nothing wrong about this carpaccio at all. The texture was pretty decent and the acidity was a nice touch. But yes, it looked pretty awful (Grade: 3/5).
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